Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham

Literals

fabio:hasPublicationYear
- 2014
dcterms:publisher
- Meat Science
bibo:page_range
- 468-474
bibo:doi
- 10.1016/j.meatsci.2013.12.018
ou:eid
- 2-s2.0-84899503126
ou:bibtex
- @article{Estevez2014,title = {Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham},journal = {Meat Science},year = {2014},volume = {97},number = {4},pages = {468-474},author = {Fuentes, V. and Utrera, M. and Est{\'e}vez, M. and Ventanas, J. and Ventanas, S.}}
dcterms:contributor
- Fuentes, V.; Utrera, M.; Estévez, M.; Ventanas, J.; Ventanas, S.
dcterms:creator
- Fuentes V.
vivo:identifier
- 2014-32
bibo:issn
- 0309-1740
ou:tipoPublicacion
- Article
dcterms:title
- Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84899503126&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84899503126&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84899503126&origin=inward
ou:vecesCitado
- 37
bibo:volume
- 97